Influence of microwave and conventional cooking on beef liver lipids
Liver slices were cooked with a mixture of cottonseed oil and margarine using microwave oven and gas cooker. The acid values, peroxide numbers, total sterols and fatty acid profiles of unheated and cooked liver slices conventionally and by microwaves were determined. The time required for cooking li...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1992-12-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1129 |